1 red pepper
160g frozen mixed vegetables
300ml semi skimmed milk
1 tbsp cornflour
120g reduced fat cheddar cheese
1 tsp wholegrain mustard
1 pinch ground black pepper, to taste
Preheat the oven to 180°C / 160°C fan oven / 360°F / gas mark 4.
Peel and chop onion and carrots, place in a large pan with a mug of cold water and bring to the boil then simmer gently.
With your hands, break the cauliflower and broccoli into small florets. After 2 minutes of simmering add them to the pan with the onion and carrot.
Cover the pan with a lid allowing the vegetables to steam gently. Add more water if the pan boils dry.
Deseed the pepper and dice. Slice the leek and grate the cheese.
Mix the cornflour in a teacup with a small amount of the milk to make a paste.
Once the cauliflower is tender (test with a knife). Transfer the vegetables to an oven proof dish along with the pepper, leek and frozen vegetables, leaving the cooking water in the pan.
Pour the cornflour paste into the pan used to cook the vegetables and return to heat. Gradually add the remaining milk, stirring all the time with a wooden spoon until the mixture boils and thickens.
Remove the sauce from the heat and stir in half the grated cheese and the mustard. Add black pepper to taste. Pour sauce over the vegetables.
Slice the tomatoes and place on top of the vegetables and sauce. Mix breadcrumbs and remaining cheese together and sprinkle over the tomatoes.
Bake in the oven for approximately 30-35 minutes until bubbling and golden. While baking wash new potatoes and boil for approximately 10 minutes and serve with the bake.